Friday, 7 November 2014

GET IN MA BELLY – Pork Belly with Caramel Sauce Recipe

We have revised some of our recipes for the wonderful people at Vics Meat Market. Our new recipes are
shorter and more concise, which is great for all of you.
This rich pork belly recipe has been tested several times, by different friends, so we know it works. Whilst it seems like a long recipe, it's all about leaving it in the fridge overnight. Simply start the day before you
would like to serve the dish. On the following day, put it in the oven 2 hours before your meal and
voila, your meal is ready.

Pork Belly with Caramel Sauce

Crunchy and crispy
on the outside, succulent and juicy in the centre. The food dept.'s pork belly recipe is
worth every second of the cooking involved in this recipe. Prep time: 24 hours Cook time: 2 hours Serves:
4-6 people

1 Rub the pork belly rind with 2 teaspoons
salt flakes and place on a tray, refrigerate uncovered overnight to dry rind.
The next day, pat rind dry and brush of any remaining salt.

2 Preheat oven 200C. Crush white
peppercorns in a mortar and pestle, mix through Chinese five spice and 1
tablespoon salt flakes.3 Rub pork rind well with the salt mixture
and sesame oil, place rind side down in a baking dish and bake for 1 hour. Turn
pork over, reduce to 180C and cook for another 1 hour or until tender.

4 While pork is cooking, combine coconut
sugar and water in a saucepan, stir over medium heat until dissolved. Bring to
boil, add star anise, ginger, chilli, soy, fish sauce and lime juice and simmer
for 10 minutes or until syrupy.